Private Chef: Sergey Balashov

Accept it, it is not very fair that everyone knows good restaurants, but only a few people know the chiefs who prepare and form the menu there. We decided to correct this situation in Peopletalk, and we created the title of the “boss profile ız that we will introduce you to the mother in the kitchen from all over Russia.

The hero of our material, Sergey Balashov, who has been working in the kitchen since he was 16 years old. He received practices not only in Russia but also abroad. Under the leadership of Thierry Paludetto, Balashov studied at the Beefbar restaurant in Monaco and also appeared at the opening of the Beefbar Cannes project. Balashov’s achievements and the fact that the first chef and vagu that prepares Brazaola Vagu in Russia is constantly black angus cattle sausage.

The turning point in his life was the opening of the 800 ° C Contemporary Steak in Patricks in 2017. Sergey created the cuisine of the restaurant from scratch and still continues to develop the menu. Now the chef is also very young but a very famous restaurant works in Leo.

Sergey was educated by Dani García in Leña restaurants and worked with Noriaka Numamoto, an hereditary butcher in the Fifth Generation, a Smucked Room 2* in Madrid and a marble beef supplier for the emperor Japan. And even if you don’t go looking for what is still known by the expert, we recommend that you find interesting facts from the biography of our material.

Sergey Balashov.

35 years.

Leo, 800 ° C Contemporary steak.

At the age of 15, after the 9th grade, I entered the school to start working and to get the financial burden from my mother. Therefore, almost immediately entered into practice. And that’s why I started working early. One project, the other. I even thought it wasn’t mine at some point. But then I started to work with a chef that contributed significantly to the choice of the profession and explains the principles of the kitchen. He said: “If you just give orders, you will get tired quickly, but if you dive, if you examine the details-why the bronze forms are used to prepare Italian pastes, how the different parts of the meat are different, if you investigate and move, it will really want to dedicate life.

Of course! This is flat high, especially in the outdoors, in nature, I get this real pleasure. Every weekend, if I’m in the country, I’ll cook meat. The steak will always be at the table.

I believe there are some valuable dishes in every country and region, the world arena. I often go to various projects – I can go to Japanese and go to the restaurant of Russian cuisine with home cooking – everything in the air.

Probably, injury, such as scars or goose iron, is not mine. I really don’t like to clean the fish, I’m cooking – I love it, but clean.

To eat from his beloved wife.

At the beginning of my journey, while I was still working as a cook, I cut my leg a lot. He changed the restaurant in the morning when he was a party at night. The dishwasher wanted to help remove garbage, the bag was too heavy, I dragged, cut off a lot of sticks and broken glass legs in the bag. The result is the crutches for one and a half months. Scare scar for life.

My mother was preparing incredible pancakes that I haven’t tried more delicious. I remember the boiled intensified milk jam ped and nuts we cooked together. When I came to my grandmother: he was preparing Tyuri. This is also one of your favorite memories.

If you work as a cook, many people think that you always cook at home. Of course, that’s not like that. Even if you were working as a boss before, it was believed that you could forget the good shape. In fact, this stereotype has been relevant for a long time. Now everything is like rock stars and protect their shapes.

Many people only fixed in the kitchen. In fact, we solve many problems in service. When building a new restaurant, we always create a team of engineers, technology experts, equipment suppliers, a team, develop a menu, participate in shootings and communicate with journalists.

For me, this is definitely a pea. In various meals, I use many micro-green-mylogy balm, mint, lamb, mustard and others. When each is added, it gives its aroma and shadow. Although many of them use products as decoration, it is important to think that it has a rich taste that can kill and change the taste of the food.

The ability to try and express your thoughts through prism of food. I am very pleased to receive feedback from guests and to see that there is always a complete landing in my restaurants. I understand that I am doing everything right now.

I can never say. I cook a wide range of foods and it is very difficult for me to choose: in summer, the other in winter. We are always looking for new interesting combinations to surprise guests. My food is good.

A big house for the family.